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What You Need:
(Serving Size: 12 chimichangos)
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TORTILLAS
4 cups unsifted flour
½ teaspoon ground cinnamon
1 teaspoon salt
8 tablespoons lard, cut into ½-inch bits
1 cup lukewarm water (110° to 115°)
FILLING
1 cup coarsely chopped dried apples
1 cup coarsely chopped dried apricots
1½ to 2 cups water
½ cup granulated sugar
½ teaspoon finely grated fresh lemon peel
4 tablespoons butter, softened
Vegetable oil for deep feying
Confectioners' sugar
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Translate this recipe:
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| How To Cook: |
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1. To make the wheat tortillas, combine the flour, cinnamon and salt in a deep bowl and, following the directions for wheat tortillas, mix in the lard and lukewarm water.
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2. Let the dough rest for about 15 minutes, then divide it into 12 equal portionsand roll each one into a round about 7 inches in diameter and 1/8 inch thick.Fry the tortillas in an ungreased skillet and set them aside on a platter to cool.
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2. Meanwhile, prepare the filling in the following fashion: Combine the apples, apricots and ½ cups of water in a heavy 1- to ½-quart saucepan and bring to a boil over high heat.
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3. Reduce the heat to low and simmer partially covered for about 20 minutes, or until the fruit is soft and. the mixture is thick enough to hold its shape almost solidly in a spoon.
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4. Check the pan from time to time and add up to ½ cup more water by the tablespoonful if necessary. When the fruit is fully cooked, however, it will have absorbed most of the liquid in the pan.
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5. Transfer the fruit mixture to a bowl and stir in the granulated sugarand the lemon peel. Set the filling aside to cool to room temperature.
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